Pulsed-light inactivation of food-related microorganisms

The effects of high-intensity pulsed-light emissions of high or low UV cont ent on the survival of predetermined populations of Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, and Staphylococcus aureus were investigated. Bacterial cultures we re seeded separately on the surface of tryptone soya-yeast: extract agar an d were reduced by up to 2 or 6 log(10) orders with 200 light pulses (pulse duration, similar to 100 ns) of low or high UV content, respectively (P < 0 .001).